Chicken Breast Pad Thai Recipe Recipe

Name: Chicken Breast Pad Thai Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon soy sauce; 1 tablespoon water; 1 tablespoon creamy peanut butter; 1 teaspoon Sriracha hot sauce; 3 tablespoons peanut oil; 10 ounces boneless, skinless chicken breast, sliced into 1/2-inch strips; 1 teaspoon minced garlic; 1 teaspoon minced fresh ginger; 1 cup frozen Asian stir-fry blend; 4 ounces medium-wide rice noodles, soaked in warm water until softened, drained; 1 tablespoon packed light brown sugar; 1 tablespoon cider vinegar; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/4 cup bean sprouts; Lime wedges; Fresh cilantro leaves; Roasted unsalted peanuts

Servings: persons

1 tablespoon soy sauce
1 tablespoon water
1 tablespoon creamy peanut butter
1 teaspoon Sriracha hot sauce
3 tablespoons peanut oil
10 ounces boneless, skinless chicken breast, sliced into 1/2-inch strips
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1 cup frozen Asian stir-fry blend
4 ounces medium-wide rice noodles, soaked in warm water until softened, drained
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar
Kosher salt, to taste
Freshly ground black pepper, to taste
1/4 cup bean sprouts
Lime wedges
Fresh cilantro leaves
Roasted unsalted peanuts

1
In a small bowl, whisk together the soy sauce, water, peanut butter, and Sriracha until smooth.
2
Set aside.
3
Heat a wok or large nonstick saute pan over medium-high heat and add the oil.
4
When the oil is hot, add the chicken.
5
Stir-fry the chicken until the pieces are lightly browned, 2 to 3 minutes.
6
Add the garlic and ginger and stir-fry until fragrant, about 1 minute.
7
Add the frozen vegetables and stir-fry until the chicken is just cooked through, about 2 minutes.
8
Add the noodles and toss to mix, coating the noodles with the oil.
9
Add the reserved peanut sauce, the brown sugar, and the cider vinegar and toss so everything is evenly coated.
10
Stir-fry until everything is hot, about 2 minutes.
11
Taste, seasoning with salt and black pepper to taste.
12
Remove from the heat and add the bean sprouts.
13
Transfer to a serving platter and garnish with lime wedges, cilantro, and the peanuts.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon soy sauce, 1 tablespoon water, 1 tablespoon creamy peanut butter, 1 teaspoon Sriracha hot sauce, and more.

Yes, Chicken Breast Pad Thai Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breast Pad Thai Recipe

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